Chia pudding with cocoa and hazelnut paste

A breakfast you make the night before in ten minutes: chia pudding with cocoa, a hazelnut paste topping and cranberries.

Ingredients

• 4 tablespoons chia seeds
• 250 ml milk (cow's or plant)
• 1 tablespoon cocoa powder
• 1 tablespoon honey or maple syrup
• a pinch of salt
• 2 tablespoons hazelnut paste
• 1 tablespoon candied cranberries

Preparation

1. Pour the milk into a jar or bowl and whisk in the cocoa, honey and salt until the cocoa dissolves.
2. Add the chia seeds and stir well. Stir once more after 10 minutes so the seeds do not clump at the bottom.
3. Cover and refrigerate for at least 4 hours, ideally overnight, until thick.
4. In the morning top with hazelnut paste (loosen it with a spoon of warm water if thick) and sprinkle with cranberries.